Domaine Eric Bordelet

Cidermaker in Normandy

Specialising in apples, pears and cormes on the Armoricain sub-soil in the Maine region.


Letting the fruit, the terroir and the vintage express themselves !
New for 2019
Perlant cider apple juice in 33cl bottles
New for 2018
Cormé – 50cl
Poiré - 33cl
New for 2017
Sidre Nouvelle Vague in 33cl bottles
Perlant cider apple juice in 75cl bottles
New for 2016
Sidre Nouvelle Vague in 20l single use kegs for behind the bar. Contact Keykeg for technical information on how to use and what equipment is needed to adapt to this new process.
Installation in Charchigné
Thirst quenching products
Gastronomic products
ha of property




After a long apprenticeship with some of the greatest names in the restaurant business and the world of wine, former sommelier, Eric Bordelet, took over the family business in 1992.
The property consists of 23 hectares of certified organic cider apple, perry and corme orchards.

Our commitment

Organic cultivation, alongside bio-dynamic soil treatments are currently the best adapted methods in terms of the quality of fruit. Our orchards have been certified organic since 1996.


Situated in southern Normandy on the massif Armorican, extending from the Domfrontais to the edge of the Mayenne and the Orne.
The property is situated on the great brioverien schists, “Grand Crus” sedimentary rocks from the Precambrian era.


"Argelette” is an iron rich reddish rock, schist like and quite soft, formed during the primary era and around 3 million years old.
“Granit” was formed in the tertiary era, hard because it is young, the fusion of two elements makes up the complexity of the soil and the limono-clay sub-soil.

The team

Management: M. Mme Eric Bordelet
Cellarmen: M. Jean-Michel Legentil, M. Cédric Garnier et M. Julien Bordelet
Administration: Mme Céline Bordelet

Apples, Pears and Cormes

Around 30 varieties of apple (bitter, sweet and acidic) with rustic names which change according to the village or valley where they grow.
Around 20 varieties of perry pears.
Several varieties of corme (service tree or whitty pear).


Harvested by hand, into wire baskets and then placed into paloxs. Due to the large number of varieties, fruits are selected from September through to December according to ripeness.
To create the final balance, each variety of fruit is processed individually: it is assembled, coarsely ground, gently pressed and the juice is racked and settled.
Ancestral fermentation in vats and then bottling takes place over several weeks, even months depending on the vintage, with more or less residual natural sugars (fructose) so no need to add any sucrose.
Sulphite in different forms (mineral or solution) is added. A total of SO² of between 50mg/l et 80mg/l depending on the vintage.

People of note

  • 1989 Dider Dagueneau (an active part in this project)
  • 1990 The creation of the Union des Gens de Métier, influenced by Didier Dagueneau, Pascal Delbeck, Marc Kreydenweiss (a group of winemakers, baker etc.)
  • 1991 Céline Gasnier (Mr Bordelet, accountant, secretary, colleague, associate)
  • 1992 Abbaye Saint Benoit and Robert Demoy (Québec)
  • 1992 André Mahérault (visionary analyst)
  • 1992 Patrick Soutif (Economic architect)
  • 1993 Elisabeth De Meurville (food/restaurant journalist)
  • 1994 Julien Bordelet
  • 1997 Jean Pierre Ferrand (Master distiller)
  • 1998 Romane Bordelet

Our products

"I wanted to apply what I’d learnt about oenology to cider making."


What they are saying about us

The sommelier who has given his name to cider
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French National TV Watch (in French)

Purity, perfect balance, a long finish, complex aromas… the ciders and perries of Eric Bordelet are just like wines.
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Antoine Petrus Sommelier Best Craftsmen of France

Poiré with a chocolate tart. Argelette with a tarte tatin. Either of them with a the flacky, caramelised pastry and almonds of a “galette des rois”.
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Sébastien Gaudard Confectioner
The cormé has very fine bubbles. It’s a real gem which we serve at Taillevant.
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Antoine Petrus Sommelier Best Craftsmen of France

Sydre Argelette was delicious the other day with grilled sardines
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Alexandre Bourdas Chef at SaQuaNa 2 stars in Honfleur


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Where to find us

Eric Bordelet
Chateau de Hauteville
53250 Charchigné - France

Where to send an email


Where to contact us

Phone: +33(0)243039572
Fax: +33(0)243000936